Chromax steel is a semi-stainless alloy that possesses excellent properties for kitchen knives. It is made up of 5% chromium, 1% carbon, 0.9% manganese, 1.2% molybdenum, and 0.5% vanadium. As such, it is much less reactive than regular carbon steels but offers many of the sharpening and performance characteristics of some of the better varieties, like Blue #2.
This is a simplified version of the other Chromax Santoku we sell from Takamura, in that the tang is exposed and the handle is made from pakka wood and does not feature a bolster. This results in a knife with great performance and looks, at a super deal of a price. A perfect starter knife for budding chefs, home cooks, or those wishing to take a first dabble in the Japanese kitchen knife world.
3 layers of stainless steel with Chromax in the centre core, Rockwell is 64-65.
As this knife has high carbon content, please make sure to dry it completely every time after you use to avoid getting rusts on your knife.
This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)
Tip: The 170mm/180mm is the most popular multipurpose knife.